Faux tajine chicken with butternut squash and lucky dragon potato

60 minutes. Black salt smells like sulfur. Autocad smells like I did this in five minutes. This serves three or four people.

Stuff

You will need two cast iron pans 12” and 9”, tin foil, oven, mortar n pestle, tongs, mitt

Ingredients:

• One onion, halved, then halves cut into eights, kept together like domes
• Bag of frozen cubed butternut squash
• 2 pounds of frozen chicken breast
• Russet potatoes per person
•  Tbsps.
  • 1/2 Paprika
  • 1/4 Cumin
  • 1 Black salt, ground in mortar n pestle
  • 1 Black pepper
  • I/2 Oregan
  • 1 Olive oil
  • 2 Butter
• One lemon, sliced into ½” rings
• 1 tsp coconut oil
• 1/2 cup water

Prep

1. Preheat oven to 425.
2. Place chicken in large pan with lemon. Cover with dry spices, but retain half of salt and black pepper. Add coconut oil to pan.
3. Wash potatoes, roll and seal them in tin foil, prick with knife a couple of times (1 per two inches  length is fine).
4. Place onion domes carefully in small pan, dome up. Sprinkle with ¼ Tbsp of salt.
5. Place pan with chicken, and pan with only onion into oven, pack in potatoes, biggest to back of oven.
6. Set timer for 20 minutes.
7. Remove onions, which should be smoking, -when onions smoke (20 minutes or so), remove from oven with mitt, add butternut squash, incorporate with tongs, return to oven.
8. Remove chicken with mitt, flip fowl with tongs, add remainder of salt and pepper, return to oven.
9. Set oven for 20 minutes, squeeze roasted lemons on chicken with tongs, return chicken to oven with mitt.
10. When timer goes off, remove squash, turn it with tongs, let it cool for 10 minutes, and return to oven for 10 more with 1 Tbsp of butter.  Pull chicken with mitt, turn chicken, add 1/2 cup water, butter.
11. Cook until timer goes off.
12. Remove everything from oven with mitt and tongs to cool for five minutes.
13. Serve. Recommend slitting tin foil, squeezing potato until it eruptss, add sour cream and butter generously. Use water in pan to brown chicken.

That recipe put me on the map.